• 1 cups all-purpose flour
• 2 tbsp sugar (optional with savory crepes)
• 1/8 teaspoon fine salt
• 1 cups whole milk
• 1/4 cup water
• 3 large eggs
• 4 tablespoons unsalted butter, melted
To make the crepes: Make sure you have a French crepe pan or non-stick egg pan for this recipe. Begin by beating the eggs, then adding the flour, sugar, salt and vanilla. Stir this batter until all lumps disappear. Removing lumps now means you won’t need to strain it later. When lumps are gone, add the milk and water, then quickly whisk in the melted butter. Let the batter rest for a few minutes in the refrigerator. Heat the crepe pan to medium heat and pour a little salad oil on it to coat the pan. Allow it to heat for a few minutes, then pour off the oil. This should create a good non-stick surface. Depending on the size of your pan, 1 to 1 ½ ounce of batter should suffice for each crepe. Ladle the batter onto the heated pan and coat the bottom. Over medium heat the crepe should cook all the way through in 2-3 minutes without needing to be flipped. After the first few you’ll get the hang of it, maybe even advancing to using multiple pans at once. You may want to coat the pan with a little butter after every third crepe or so to retain the non-stick surface. When each crepe is done, stack it atop the last one on a plate between layers of wax paper. They can be frozen for later use if carefully wrapped. Here is a link to a helpful youtube video on crepe making from chef Julie Yoon. http://www.youtube.com/watch?v=a08UDQW615M&feature=related.
1 oz flour
1 oz butter
1 qt Vit d milk
½ onion, studded with 4 cloves
1 bay leaf
½ white pepper
1 tsp Salt
½ tsp freshly grated nutmeg
1-1½ cup grated gruyere cheese
A Mornay is basically a Béchamel sauce with grated cheese whisked in while it’s hot. Start by making a roux by melting the butter and adding the flour, stirring over med heat for 2-3 minutes. Add 1/3 of the cold milk and stir or whisk vigorously to minimize lumps. Add the remaining milk, bring to a simmer, add all but the cheese and simmer for 20 minutes on low heat. Strain the thickened sauce into a clean pot and whisk in the cheese. Adjust seasoning and serve.
This classic is eaten in France like we eat coleslaw. It’s fresh and delicious as an appetizer, salad or side. You can make your own mayonnaise using an egg yolk, the dijon and lemon juice, with ¾ cup good olive oil whisked in. The recipe below asks for a good quality mayonnaise. The choice is yours.
2 bunches sage
1 bunch rosemary
6 cloves garlic, peeled
1-2 teaspoons kosher salt
Wash herbs and spin them dry in a salad spinner. Remove stems. Peel garlic cloves and chop to nearly a paste. Add herbs and keep chopping until your hands are sore. Add salt, spread mixture onto clean sheet trays and allow to dry 2 hrs in the sun or for about 30 minutes in a 150 degree oven.
1 ¼ cups plain yoghurt
1 tsp lemon juice
1 tsp chopped capers
1 tsp chopped gherkins
1 sprig fresh dill finely chopped
Salt and pepper to taste
4 each Veal cutlets, 5 oz each, or pork loin cutlets
1 ¾ oz Cooking oil
7 oz Clarified butter
For the breading:
7 oz Flour
1 ¾ oz Cooking oil
2 ea Egg yolk
½ tsp each Salt and pepper
10 oz white breadcrumbs (panko will also work)
` Sauce: (Beurre Noisette)
7 oz Whole butter
4 oz Lemon juice
4 each Green olives, pitted
1 each Lemon, peeled with a sharp knife and cut into “wheels”
2 each Eggs, hard cooked with yolks and whites separated, finely chopped
4 sprigs Fresh parsley, flat leaf preferred
1 ¾ oz Parsley, finely chopped
5 oz capers, finely chopped
4 each Anchovy fillets
Begin by placing each veal or pork cutlet between two sheets of plastic wrap. Carefully pound each piece with a meat mallet until there is even ¼” thickness on all the cutlets.
For the breading, beat the egg yolks with 1 ¾ oz of oil and add the salt and pepper. Place the flour, egg mixture and breadcrumbs in order in separate large bowls on the work surface. One by one, dredge the flattened cutlets in flour, then the egg mixture, then roll each of them in breadcrumbs. After breading, place each cutlet on a clean baking sheet lined with parchment or wax paper.
For the cooking, heat the remaining oil and clarified butter in a large sauté pan over medium-high heat and pan-fry the cutlets until they are a golden color. Turn and sauté the other side to exactly the same color. Lay the finished cutlets on a plate lined with paper towels.
To make the sauce, melt the whole butter in a small sauté pan over medium heat, cooking it until it begins to brown. Remove the pan from the heat and pour in the lemon juice to stop the cooking process. Swirl the pan to incorporate the lemon juice and butter, then set the pan aside.
Plating:Place the cutlets on a heated plate decorated with lines of egg white, yolk, parsley and capers. Drizzle with the brown butter. Top the cutlets with a slice of the peeled lemon, an olive wrapped in an anchovy fillet, and finish the garnish with a sprig of parsley. Enjoy!
1 pork butt, 5 to 6 pounds or 2-3 racks baby back ribs
Combine all ingredients except potatoes to make dressing. Place potatoes in large pot with enough water to cover. Bring to a simmer and cook until tender. Drain and cool 10 minutes. Combine with dressing and chill for 20 minutes before service.
Fill a large 6-8 quart pot halfway full of water; bring to a boil.
Using a paring knife or parisienne scoop, remove the stems from the tomatoes, then make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath to cool. Allow the tomatoes to dry on towels or in a strainer for a few minutes. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Push as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno or tabasco, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to another bowl and blend with an immersion blender for 15 to 20. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 1-2 hrs. Serve with chiffonade of basil and crusty bread
Preheat the oven to 350 degrees Fahrenheit, and place racks in the top and bottom thirds of the oven.
In a large mixing bowl, toss the tomatoes with olive oil, thyme, and a generous pinch or two of salt. Arrange the tomatoes, cut side down, on a rimmed baking sheet, and pour over them any oil that is left in the bowl. Slide the tomatoes into the oven and bake for 35 minutes. Remove the tomatoes from the oven, and let them sit for about 5 minutes. Working carefully, remove the tomato skins. [I find that a pair of rubber gloves—the yellow, snug-fitting kind that you might wear when you wash dishes—helps here, but if your fingers are less heat-sensitive than mine, you might be just fine without them.] Turn the tomatoes cut side up, nestle the slices of garlic into their flesh, and roast for 30-35 minutes more, until the tomatoes look a little dry and the garlic is pale golden. Let the tomatoes cool.
While the tomatoes cook, roll out the pâte brisée on a lightly floured surface. Press it gently into a 9-inch tart pan with a removable bottom, and fold in the overhang to reinforce the sides. Trim away any excess dough. Chill the tart shell until the tomatoes are finished roasting.
When the tomatoes are ready, line the tart shell with aluminum foil and fill with pie weights. Bake the tart shell for 30-35 minutes, or until just set. Remove the foil and the weights, and bake the tart shell for 5 minutes longer, or until pale golden.
In a small bowl, mix the crème fraîche and the mustard; then spread the mixture evenly over the bottom of the tart shell. Sprinkle the cheese on top. Arrange the tomatoes in the tart shell in two layers, cut side up. Bake the tart for 25 minutes, or until the tomatoes are just beginning to brown at their edges. Serve hot, warm, or at room temperature.